From Farm to Table & Back Again: Innovations to Feed More with Less

Produce
Farm to table
Farm director Katharina Ullman talks about the farm's Community Supported Ag shipments getting ready to go out to subscribers with Congresswoman Chellie Pingree and Professor Edward "Ned" Spang during the tour of the Student Farm on February 4, 2019.

About the Event:

On February 4, 2019, the first event in Savor: Lectures on Food and Wine was held at the Manetti Shrem Museum of Art on campus, and addressed the topic of food waste. Talks were given by Congresswoman Chellie Pingree (D-ME), a national leader on food policy, and Edward Spang, an assistant professor in the UC Davis Department of Food Science and Technology. They discussed innovations to ensure that more food makes it from the farm to the home, and that what’s left over is reclaimed — to nourish future crops, fertilize gardens or even to generate energy.

The morning of the event, Professor Spang and Congresswoman Pingree toured the UC Davis Student Farm, which grows and sells produce that is served in the UC Davis Dining Services and the ASUCD Coffee House